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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 02-09-2012, 09:24 PM   #1
Is lookin for wood to cook with.
Join Date: 07-31-11
Location: Wisconsin
Default Cast Iron Pots on the Grill/Smoker

Hey Guys,

I was thinking about getting a 5 quart cast iron pot to use on the smoker for making chili, beef stew, or soups. I have a wsm and was thinking that I could put it in a "little black egg" configuration with the cooking grate over the coal ring and then put the pot on there.

Anyways, I was wondering if there is any benefit to cooking something like beef stew or chili in the smoker over coals and wood? Does it gain any of the smoke flavor? Or is it just better to cook it on the electric stove? If anything it would give me more reason to cook outside...

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Old 02-09-2012, 09:44 PM   #2
somebody shut me the fark up.

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Join Date: 07-30-11
Location: Pemberton, New Jersey

Think of your smoker as an "oven" with smoke flavoring.

Although I do not use cast iron, I doo cook mac & cheese and beans while in the finishing stages of the meat.

Do what works for you and your tastes...
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Old 02-09-2012, 09:46 PM   #3
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia

I cook with cast iron dutch ovens in my smokers all the time. Get an enamal coated CI DO for acidic foods like foods with tomatoes and a plain CI DO for everything else. I've cooked chili and tomato sauce in regular CI but I think the enamal coated stuff works better with much less leaching of iron.

Good luck.
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Old 02-09-2012, 10:15 PM   #4
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Location: Pleasanton, Ca

I always make my chili and chile verde on my smoker in a cast iron Dutch Oven. I don't own an enamel one so can't talk to that!
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby, 26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smokey Joe, UDS, Wood fired pizza oven, UUNI

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Old 02-09-2012, 10:28 PM   #5
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Join Date: 04-25-11
Location: Valdese, NC

I use regular cast iron (un coated) on mine all the time.
Measure Less. Cook More.
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Old 02-09-2012, 10:37 PM   #6
Ole Man Dan
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Join Date: 07-24-11
Location: Gadsden, Alabama

We have one Enamel Dutch Oven, and 6 Cast Iron D.O.
My wife would have a duck if I used her Enamel D.O. in a smoker.
I use my Cast Irons for soups, stews, Chili's, beans, breads ect...
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Old 02-09-2012, 10:37 PM   #7
is Blowin Smoke!
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Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")

I make Pit Boys baked beans in mine on the weber grill. 1st direct, then indirect, with some kickory smoke for 2-3 hours. It's my favorite thing to make for BBQ eating.
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732
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Old 02-09-2012, 10:38 PM   #8
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Join Date: 12-31-09
Location: Hernando,MS

It will if you leave the top off for the first part of the cook.Top on,no different from stovetop or oven.Top off first few hours = smokey goodness!
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Old 02-09-2012, 10:49 PM   #9
Pyle's BBQ
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Location: Madrid, IA

You can also put your uncovered beans under a brisket to give it more flavor.

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Old 02-10-2012, 12:16 AM   #10
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Join Date: 07-02-10
Location: St.Louis

Anytime I make brats or dogs,I mix up a bunch of kraut,peppers,onions and butter in a cast iron skillet right on top of my grill.Or when I go camping I make breakfast in a cast iron skillet right on top of my pit.
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Old 02-10-2012, 04:49 AM   #11
somebody shut me the fark up.
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What Hoss said...
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Old 02-10-2012, 06:35 AM   #12
Is lookin for wood to cook with.
Join Date: 07-31-11
Location: Wisconsin

Sounds like I should get one. Thanks guys
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Old 02-10-2012, 06:46 AM   #13
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Join Date: 12-17-10
Location: Cape Cod, MA

You should also pick yourself up a nice lodge skillet while you are at it!
2-Weber 22.5 OTS, Green Weber Performer, WSJG, Mini WSM, Char Griller Kamado, Weber Gasser, UDS awaiting production!

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Old 02-10-2012, 08:51 AM   #14
Mister Bob
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Thanks from:--->
Old 02-10-2012, 08:57 AM   #15
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Location: Harrisburg, PA

Originally Posted by Mister Bob View Post
Wow.... bangin'!
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
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